- shishito peppers
- blue and white potatoes
- portobello mushrooms
- lacinata kale
The cord to my laptop finally bit the dust hence the slight delay (and overall lack) in posting. The majority of this delivery has already been devoured but I’ll still share what was made.
Thursday night we heated up the leftover “meatloaf” I had made Monday evening- I had used this recipe but added mushrooms instead of red pepper and used chickpea flour instead of oat flour- and the beau sautéed up the kale with some of the shishito peppers. The BBQ glaze was delicious and will now be my go-to sauce for BBQ tempeh with greens. [We crumbled the meatloaf to get more crispies.]
Both the blue and white potatoes were used in a hash, as were more of the peppers and leftover beets. We are down to four beets people! I can see the light! Paired with a tofu scrambled packed with onion, red peppers and brussels sprouts, it was an all around veggie-licious meal. We definitely ate the rainbow that day- sorry, no photograph.
The peaches and nectarines have been my snacks for the past couple of days. This morning I used up the last nectarine for breakfast- the beau made pancakes! I am not a pancake kind of gal but I must admit they were delicious using my dad’s homemade syrup.
The edamame I plan on cooking and making a cold salad out of for lunches throughout the week. We have a bunch of leftover corn from today’s get together- paired with avocado and black beans, and you’ve got yourself a filling meal. Last but surely not least, the portobellos will be marinated and sautéed by the beau- he’s a pro. They are always good paired with faro; a grain I’ve been enjoying more and more lately.
We’ve been evaluating our expenses more closely over the past month or so because we are starting to entertain the idea of purchasing a house within the next 2-3 years. Exciting yet scary, am I right?! Anyway, we had to take a hard look at the facts and are embarrassed to admit that we spend waaaaay more on food than we should. I’ve always preached to friends and family that eating healthy does not have to be expensive and yet, we haven’t been following my own advice. This is something that I may share more about as time goes on and I have the opportunity “walk the walk.”
In the meantime, I can share with you the benefit of finding new recipes to help you empty out the fridge and use up those lingering vegetables that you don’t want to waste. Sounds simple enough but sometimes I find ourselves preparing the same meals week after week; Pinterest has been a blessing for switching things up. We made these jumbo chickpea pancakes one evening for dinner because had leftover beans, salsa and jalapenos from the previous night’s burrito meal. So good and super fast to whip up! Tonight as I type, I’ve got this soup simmering on the stove. I know, I know, soup in ninety degree weather?! Last week’s cool weather planted the soup on my mind and I couldn’t shake it. The carrots, celery, onion and the garlic were from previous Field Goods deliveries and the jalapenos and thyme came from our porch garden. Smells earthy and hearty and like my favorite (and fast approaching) time of year: autumn.
Also worth mentioning, we got a large bag of eggplants (along with the few leftover from our porch garden) given to us and the beau is currently whipping up an eggplant parmesan for dinners this week. I’ve picked up three extra shifts at a local business to help them out which means I won’t be home for dinner. My days will start at 4:45 AM to workout and my shifts won’t be over until 11 PM- 12AM. Yikes. All snacks, lunches and dinners will need to be planned in order to stick with our budget. I’m thankful for my extra day off spent laboring/planning in the kitchen.